Preparation

1. Preheat the oven to 350°F. Season the chicken generously
with salt and pepper.

2. Melt the butter with the oil in a large, heavy ovenproof
casserole over medium heat. Brown the chicken
in batches, about 8 minutes per batch, being careful not
to pierce the skin. Remove to a plate.

3. Reduce heat to medium-low. Add the carrots, onion,
garlic, and tarragon; cook, stirring, for 5 minutes.
Return the chicken and any juices to the casserole, arranging
the pieces atop the vegetables. Cover and bake
in the oven for 1 hour, basting occasionally. Sprinkle
with chopped parsley and serve immediately.

Recent Review

Sounds easy enough and delicious too. Only change, with my family would be to use 8 skin on bone-in chicken thighs only. Dark meat lovers. Going to cook this up tonight (9/6/14). Will report back tomorrow.